Salmon, samphire & charred cucumber salad
Evoke memories of the seaside by using seaweed flakes or nori sushi sheets to enhance this salmon dish, complemented by a smoky, cucumber and samphire salad
Pork, gorgonzola & garlic butter pizza
- Preparation and cooking time
- Prep:
- Cook:
- plus rising
- More effort
- Makes 4 pizzas
Skip to ingredients
Ingredients
- 500g pork mince
- 125g gorgonzola, broken into small chunks
- 1 red onion, finely sliced
- 2 green chillies, sliced
- 50g of rocket
- 20 pitted green olives, sliced
- finely grated zest 1 lemon
For the dough
- 325g strong bread flour
- 1 sachet fast action yeast
- 1 tbsp extra virgin olive oil, plus extra for frying and drizzling
For the garlic butter
- 60g butter, softened
- 2 garlic cloves
- 4 sage leaves, chopped
- 2 tsp tomato purée
Method
- STEP 1
To make the dough, put the flour, yeast and 1 tsp salt into the bowl of an electric mixer with a dough hook. On a medium speed, gradually pour in the oil and 200ml warm water to make a dough. Alternatively, mix by hand and knead on a floured surface. Cover the bowl with cling film and prove for 1 hr or until doubled in size.
- STEP 2
Meanwhile, fry the mince until browned, then drain on a kitchen towel. Make the garlic butter by beating the butter with the garlic, sage, tomato purée and some black pepper.
- STEP 3
Heat the oven to 240C/220C fan/gas 8. Divide the dough into four balls. Roll the balls on a floured surface into thin rounds, about 20cm wide. Lift onto floured baking trays, then spread with the garlic butter, leaving a 1cm border. Sprinkle with the mince, cheese, onion and chilli. Bake for 10-12 mins or until the dough is crisp. Scatter over the rocket, olives and lemon zest, and drizzle over some olive oil to serve.
